May 12th, 2008

Goodbye, Old Friend


We lost a true member of our family last week. You may remember the episode where my husband had to go next door to the neighbor’s house and grill over there in the dark. Well, it’s official. Our grill is kaput. 

Weber “Silver” Outdoor Grill


The “open casket” viewing . . .


You gave us years of grilling pleasure, dear friend. Your skills, your smells and your zest for life will be sorely missed.

We have such fond memories of all the yummy filets, K.C. strips, steakburgers, T-bones, Porterhouses, ribeyes, sirloins and so much more you gave us.

We’ll never eat another steak and not think of you. Your time on this earth was far too short.

You really are irreplaceable. (But we’ll have to. I mean, come on. Probably with some really cool stainless steel beauty they didn’t have back in 1999.)

Sorry we didn’t give your racks one last good scrub down. Seriously, though, we were just going to throw you away so what’s the point?

May 9th, 2008



You want some of this???


Yeah, there’s nothing like a steak and salad to just make your day. This happens to be a Kansas City Strip butterflied slightly and drizzled with EVOO (that’s Rachael Ray speak for extra virgin olive oil) then finished off with a little salt and pepper to taste.

Simple. Yummy. Perfect.

You can go all fancy (which I do like to do at times). Or you can keep it simple and just let the steak do its thing.

This particular strip was prepared by my mama. She likes things straightforward and unfettered. And I love her for that.

Happy Mother’s Day this weekend to all the mommies out there! May your day be simple, yummy and perfect, too!

May 8th, 2008

Bill’s Secret


This tidbit comes to us courtesy of . .

No matter what your personal politics are, don’t you always wonder what really goes on in the White House? Here’s what Bill used to do when Hillary was away. If she becomes our next president I’d imagine he won’t be able to keep this hush-hush for long.

Quote from

Meal the White House chef would secretly make for Bill when Hillary was away: 24 oz Porterhouse steak with Bernaise sauce and fried onion rings.


This cracks me up. Why was this such a secret? Was it the size of that baby that she was ashamed of? Perhaps she would have approved of something more dainty like a thin-cut ribeye or some beef tenderloin tips?

I say if you wanna hang with the big boys you’d better eat like one.

It makes perfect sense to me.

May 7th, 2008

Steak for Breakfast


I want to know . . . do you eat steak for breakfast?

This photo I took of the soft play area at my local shopping mall has immortalized the T-bone on a plate with eggs sunny-side-up.               

It’s obviously a breakfast plate.          

So, tell me your “steak for breakfast” stories. I need to understand more about this phenomenon.       

You see, I’m strictly a “steak after 12 pm” kinda gal. It’s not that I completely shun the idea of steak in the morning. I’ve just never tried it.    

I want to hear from those of you who have. And give it to me straight. What is the deal? 

May 6th, 2008

Fruity Goodness


This weekend, we wanted to try something new with our Kansas City strips. We were feeling adventurous so we put the kids to bed and began our journey.

Little did we know our grill had already decided it had grilled its last steak — the LAST TIME we had steaks.

So after many attempts to light it we decided to call our neighbor Eddie and beg to borrow his grill. He wasn’t home but he said it was okay to use it. So my husband braved the darkness and grilled our strips by flashlight in our neighbor’s yard.

It was around 9:30 pm by this time.

I prepared the rest of the meal and when he came back with our steaks it all seemed worth it.

We used the Citrus-Maple Marinade I mentioned in yesterday’s post. It was so yummy and the fruit flavor was not overwhelming. It was just right.

Here it is in all its glory . . .


There’s not much we wouldn’t do for a steak. It is a good thing we asked permission first because it could have been ugly when Eddie came home and saw a dark figure grilling in his back yard.

All’s well that ends well, right???

May 5th, 2008

Marinade Ideas


Frances wrote us to ask if we had any ideas for a steak marinade that DID NOT include soy sauce, garlic, packaged marinades or fresh ginger root.

The answer is a resounding “Yes!”

There are so many options to create sensational flavors for your steaks. Below, I’ve posted 8 links to some marinades that have amazing ingredients — other than the ones Frances is concerned about.

Also, check out the “Marinades” link in the Categories box to the right. There are lots of great ideas there. And click on “Recipes” and “Rubs” to find even more.

The marinades below run the gamut from citrusy to spicy and everything in between.

Stay tuned tomorrow and I’ll show you what marinade I used this weekend. Mmmmm.

Mango Curry Marinade & Sauce

Citrus-Maple Marinade

Spicy Steak Marinade

Tender and Tasty Marinade

Jen’s Marinade

Pineapple-Rum Caribbean Steak Marinade

Mikey’s Smokin Steak

Balsamic Bliss

May 2nd, 2008

Party Time? Here Are Some Tips


When you’re preparing steaks for a crowd, one of the toughest things to master is the art of getting the food on the table in a timely manner while making sure the meat is still hot and at its tastiest.

This article at gives us great advice on how to cook your steaks in stages so that they aren’t too rare or too well done by the time it’s chow time.

For instance, did you know that many chefs sprinkle sugar on their steaks to speed up the browning or searing process? Then, they put the steaks (browned only on the outside) in a warming oven until they are ready to be served. The warming oven then cooks the inside slowly at just the right pace.

The steaks are cooked and warm when YOU decide it’s time to serve them. Sugar! Who knew?

This sounds like a great way to do a filet mignon. Its rich thickness will do well slowly cooking in the oven. And the seared sugar process? Oh, yum!

Read more tips for being the BEST PARTY HOST EVER right here:—How-to-Cook-for-a-Crowd/Detail.aspx

Have a happy weekend!

May 1st, 2008

Our American Heroes Love Them Some Steak


Few things get me as choked up as stories about our men and women who are fighting for our freedom.

And I’ve just read about a book that shines a light on our Marines and their grilling ability — “Command of the Grill:  A Salute to Steak.”

Our soldiers and their favorite steaks? This has got to be good.

The Marines have a “Command of the Grill” contest and the book features winning recipes from this contest’s semi-finals and finals.

Some of these recipes were perfected while these heroes were serving overseas. What a testament to the determination of our soldiers! Does it get any more American than that?

Here’s an excerpt from a blog posting about this book on

The book showcases the winning recipes, honorable mentions, profiles of the Marine competitors, celebrity Marine recipes and a rigorous “Steak Boot Camp.” Capt. Eric Dominijanni’s Disco’s Hot and Tangy New York Strip Steaks is one of the recipes covered in the book. “Capt. D” has been cooking since he was a child. While stationed in Iraq, he was known to make paella for his troops in the back of his Assault Amphibian Vehicle. “I may have had to fight like a barbarian, but I didn’t have to eat like one,” Dominijanni said.

Here’s a link to the entire story on this book over at Sounds like a good investment to me.

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget